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Salmon With Dijon Dill Sauce

Salmon with Dijon Dill Sauce
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Serves 4| Hands-On Time: | Total Time:



  1. Set broiler on high. Place the salmon on a foil-lined broiler pan, season with ¼ teaspoon salt, and broil until it is the same color throughout and flakes easily, 7 to 10 minutes, depending on thickness.
  2. Meanwhile, in a saucepan, over medium-high heat, heat the oil and 1 tablespoon butter until it melts. Add the shallot and cook until soft, about 1 minute.
  3. Add the wine and cook until reduced by half, about 3 minutes.
  4. Reduce heat to low and whisk in the mustard, dill, ¼ teaspoon salt, and ⅛ teaspoon pepper. Remove from heat.
  5. Cut the remaining 2 tablespoons butter into pieces, add to the sauce, and whisk until incorporated.
  6. Place the salmon on individual plates, spoon the sauce over top, and sprinkle with additional dill. Serve with the cucumber slices (if desired).
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 399Calories From Fat 216
  • Fat 24g
  • Sat Fat 8g
  • Cholesterol 130mg
  • Sodium 357mg
  • Protein 39g
  • Carbohydrate 2g
  • Sugar 1g
  • Fiber 0g
  • Iron 2mg
  • Calcium 27mg
What does this mean? See Nutrition 101 .

Quick Tip

Organic Spinach
Make it a meal: Serve the salmon with long-grain white rice and spinach sautéed in olive oil and garlic.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.